Honey Spice Upside Down Cake
Indulge in the warm, spiced allure of this Honey Spice Upside Down Cake, a stunning dessert that combines tender slices of caramelized apples or pears with an irresistibly moist and fragrant cake. Infused with honey, cinnamon, ginger, and cloves, this recipe offers a cozy twist on the classic upside-down cake that’s perfect for fall evenings or special gatherings. A layer of honey-butter glaze creates a luscious caramelized topping, while the spiced cake underneath boasts a delicate crumb and deep flavor. Ready in just an hour, this show-stopping dessert pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a truly delightful treat. Whether you're hosting a dinner party or simply craving a comforting homemade dessert, this Honey Spice Upside Down Cake will be the star of the table.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter (for topping)
- 0.5 cup light brown sugar
- 3 tablespoons honey
- 2 cups sliced apples or pears (peeled and cored)
- 0.5 cup unsalted butter (for cake batter)
- 0.75 cup granulated sugar
- 0.25 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 0.5 cup whole milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a small saucepan, melt 4 tablespoons of butter over medium heat. Stir in the brown sugar and 3 tablespoons of honey. Cook until the mixture is smooth and bubbly.
Pour the honey mixture into the bottom of the prepared cake pan, spreading it out evenly. Arrange the sliced apples or pears in a single layer over the honey mixture, slightly overlapping them.
In a large mixing bowl, cream together 1/2 cup of butter and granulated sugar until light and fluffy (about 2-3 minutes).
Beat in 1/4 cup of honey, followed by the eggs (one at a time) and vanilla extract, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Pour the batter over the fruit layer in the pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 5-10 minutes, then carefully invert it onto a serving plate. Let it cool slightly before serving.
Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 49.9 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 130 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
